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Southwest Chicken Salad with Lime and Avocado Dressing Recipe

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4.1 from 10 reviews

This Southwest Chicken Salad is a vibrant, flavorful dish featuring marinated and seared chicken breasts served over a bed of fresh romaine lettuce, cherry tomatoes, black beans, corn, and red onion. Topped with a creamy avocado lime dressing, it’s a perfect combination of zesty, smoky, and fresh flavors ideal for a healthy and satisfying meal.

  • Total Time: 6 hours 25 minutes
  • Yield: 4 servings

Ingredients

Chicken and Marinade

  • 4 boneless skinless chicken breasts (approximately 6 ounces each)
  • 3 tablespoons olive oil (divided)
  • 2 limes (juiced and zested)
  • 1/4 cup chopped cilantro leaves
  • 3 cloves garlic (minced)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Salad

  • 4 cups romaine lettuce (chopped)
  • 1 1/2 cups cherry tomatoes (halved)
  • 1 cup black beans (rinsed and drained)
  • 1 cup corn (rinsed and drained)
  • 1/3 cup red onion (thinly sliced)
  • 1/2 large avocado

Avocado Dressing

  • 1/4 cup olive oil
  • 1/4 cup water (or more for thinner consistency)
  • 1/4 cup cilantro, basil or parsley leaves
  • 1 lime (juiced)
  • 2 cloves garlic (minced)
  • salt and pepper (to taste)

Instructions

  1. Mix Marinade: In a mixing bowl, whisk together two tablespoons of olive oil with the lime juice, chopped cilantro, minced garlic, chili powder, ground cumin, salt, and black pepper. Alternatively, pulse the ingredients in a food processor until well combined.
  2. Marinate: Place the chicken breasts in a shallow dish or plastic bag and pour the marinade over them. Coat the chicken evenly and marinate in the refrigerator for 2 to 6 hours to allow the flavors to penetrate.
  3. Blend Dressing: Once the chicken has finished marinating, prepare the avocado dressing by adding the avocado, olive oil, water, cilantro (or basil/parsley), lime juice, minced garlic, salt, and pepper into a food processor. Blend until smooth and creamy. Set aside.
  4. Cook Chicken: Heat the remaining one tablespoon of olive oil in a large skillet over medium-high heat. Sear the marinated chicken breasts for 4 to 5 minutes on each side, cooking until golden brown and the internal temperature reaches 160°F (71°C).
  5. Rest: Remove the chicken from the skillet and let it rest for a couple of minutes to retain its juices. Then slice the chicken into strips.
  6. Combine Salad: In a large salad bowl, layer the chopped romaine lettuce, black beans, corn, cherry tomatoes, and sliced chicken strips. Drizzle the creamy avocado dressing on top and toss gently to combine before serving.

Notes

  • Marinate the chicken for at least 2 hours but not more than 6 hours to avoid the meat becoming mushy.
  • Use fresh lime juice for the best flavor in both the marinade and the dressing.
  • The avocado dressing can be thinned with additional water if you prefer a lighter consistency.
  • Ensure the chicken is cooked to an internal temperature of 160°F for safety and juiciness.
  • Banana peppers or jalapeños can be added to the salad for extra heat.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Southwestern American
  • Diet: Low Fat

Find it online: https://recipeteach.com/southwest-chicken-salad-with-lime-and-avocado-dressing-recipe/